Singapore Airlines’ recent food-tasting event at its SilverKris Lounge in Ninoy Aquino International Airport Terminal 3 was a feast of flavors.

 

The food served would fit the menu of Manila’s most posh restaurants: Wagyu Sirloin with Eringi Mushroom; Beef Tenderloin with Green Peppercorn Sauce; Roasted Rack of Lamb with Mint Jus, Mesclun Salad and Thyme-flavored Gratin Potatoes; Duck Confit with Mushroom Risotto and Shaved Parmesan Cheese.

 

The meals are part of Singapore Airlines’ Book the Cook service, which allows flyers to experience having a personal chef prepare their food on the plane. With the exclusive in-flight ordering service, customers can preselect a gourmet dish of their choice and indulge in exclusive creations by Singapore Airlines’ International Culinary Panel.

 

The panel consists of a team of Michelin chefs, including Alfred Portale (United States), Carlo Cracco (Italy), Georges Blanc (France), Matt Moran (Australia), Sanjeev Kapoor (India), Suzanne Goin (United States), Yoshihiro Murata (Japan), and Zhu Jun (China).

 

Singapore F&B manager Hermann Freidanck said the food served at the event are the same dishes to be offered on board Singapore Airlines, including full plating,  garnishes and fine cutlery.

 

“All of the essential preparations are done beforehand in the kitchens at the airport,” said Freidanck. “The food is then sealed properly and put in proper containers in the plane. It’s up to the airplane staff to do the plating. Our onboard staff underwent extensive training on food plating for this.”

 

For vegetarians and the health-conscious, Singapore Airlines also launched its Deliciously Wholesome program for all its flights. Passengers can choose from eight healthy gourmet dishes including Baked Herb Marinated Salmon with Potato, Boiled Eggs; Beets and Arugula Salad in Dijon Mustard Vinaigrette; Free-Range Marinated Chicken on a Spring Salad Bouquet with Cheese Shavings; Roasted Walnuts and White Balsamic Dressing.

 

“Our customers are increasingly health-conscious and we are pleased to offer greater choice and variety to enhance their dining experience when they travel with us,” said senior vice president for product and services Marvin Tan.

 

“With these new dishes, customers can indulge in wholesome gastronomical treats that are not only delicious, but beneficial to their well-being,” he added. —CONTRIBUTED

 

Preorder your main course at least 24 hours ahead on www.singaporeair.com.